In cool weather, the enjoyment of breakfast doubles if you serve something spicy, cheesy, and crispy with evening tea. However, these snacks often use wheat flour and a large amount of oil. If you want to limit your wheat flour consumption, try making these wonderful corn rolls made from wheat flour. A special feature is that they do not require deep frying.
With a small trick, you can prepare thin sheets of dough that will provide a crispy outer shell and a cheesy filling inside. These rolls contain a generous filling of sweet corn, bell peppers, onions, and cheese, so they will appeal to both children and adults. Since they are made from dough, they can be given to children in a lunch box, and they are very tasty.
Corn Rolls for Cold Weather
In cold weather, many homes make donuts and pastries, but if you want to try something new, these dough rolls will be a good option. They can be served with evening tea. It is important to note that the rolls can also be cooked in an air fryer, which minimizes the need for a large amount of oil.
The most important thing is that the roll sheet is made very thin, and a special dough coating is used. This helps the rolls close well, reducing the chance of the cheese leaking out during cooking.
Ingredients for Corn Rolls
Making the dough requires:
The filling requires:
For sealing the rolls, you need:
For frying, you need:
Cooking Method
1. In one bowl, take one cup of wheat flour. Add salt to taste and a little oil. Avoid using ghee, as this will prevent the rolls from staying crispy for a long time.
2. Then gradually pour in warm water and knead the dough. There should not be too much water. About half a cup of water is enough for one cup of flour. The dough should not be too stiff or too soft.
3. Knead it for about 1-2 minutes until smooth and somewhat elastic. Cover it with a light layer of oil and let it rest for 15-20 minutes.
4. First, boil the cobs for about 5 minutes. If you use frozen corn, it can also be boiled for about 5 minutes. Remove the boiled corn and let it dry completely.
5. In another bowl, place finely chopped onion, bell pepper, and green pepper. It is crucial to chop the vegetables very finely, as large pieces can tear the thin roll sheet.
6. Add the boiled corn. Then mix in black pepper, oregano, and chili flakes.
7. Here is the special trick of this recipe. Use about a quarter cup of poha. Soak the poha in water for some time to soften it, and then thoroughly mash it by hand.
8. Mix the poha with the vegetable filling. Poha helps absorb excess moisture released by the vegetables. This prevents the inner part of the rolls from becoming overly moist and ensures a crispy texture after cooking.
9. Now add about 100 grams of cheese and mix well with salt at the end. Do not add too much salt, as the cheese is already salty.
10. When the dough has rested completely, divide it into small pieces. Form small balls weighing about 20 grams. Roll them in dry flour and flatten them as thinly as possible. Then, apply a little oil to one sheet and sprinkle with dry flour, placing the second sheet on top.
11. Roll both sheets together even thinner. This is necessary so that the sheet becomes as thin and crispy as a spring roll after cooking.
12. Heat the pan and set the heat to medium. Place the prepared double sheet on the pan and cook for about 10 seconds on one side. Then flip and cook the second side for only 5-6 seconds.
13. It is important not to cook it completely. The sheet should only bake enough so that both layers separate easily.
14. As soon as you remove it from the pan, cover it with a clean cloth. This will retain moisture in the sheet, and it will not tear when rolled into a roll.
15. To seal the rolls, prepare a small adhesive dough from flour. For this, add 1-2 tablespoons of wheat flour to a little boiling water and stir constantly.
16. Hot water will cause the starch in the flour to swell, creating a thick paste-like mixture. This paste is used to seal the roll.
17. Place the filling on the dry side of the baked sheet. Then tightly roll it into a roll. Apply the prepared flour paste to the edges and seal the roll well. The roll must not be loose, otherwise, the cheese may leak out during cooking.
18. After the rolls are ready, do not rush to cook them; leave them in the refrigerator for about an hour. This will allow the cheese inside to cool down well and reduce the likelihood of it immediately leaking out when heated.
19. If you plan to cook them later, the rolls can be stored in the freezer.
20. There are two ways to cook them. If you use an air fryer, lightly brush the rolls with oil and cook at 180 degrees Celsius for 10 minutes.
21. If you cook them on a pan, then...